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Cornbread Squares

Deliciously moist and fluffy cornbread squares infused with a hint of honey, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 squares
Course: Breakfast, Side
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal Opt for high-quality, stone-ground cornmeal for the best flavor and texture.
  • 1 cup all-purpose flour You can substitute with whole wheat for a nutty flavor.
  • 1 tablespoon baking powder This is key for that lovely rise.
  • 1/2 teaspoon baking soda Helps to further lighten the texture.
  • 1/2 teaspoon salt Enhances all the flavors beautifully.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Ensure slightly cooled to blend smoothly with other ingredients.
  • 1/3 cup honey Preferably local honey for a unique flavor perspective.
  • 2 large eggs Bring them to room temperature for best incorporation.
  • 1 cup buttermilk Or substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare an 8×8-inch square baking pan by greasing it or lining with parchment paper.
  2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, honey, eggs, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined—avoid overmixing.
  5. Transfer the batter to the prepared pan and smooth the top with a spatula.
  6. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Let cool for 10 minutes in the pan before slicing into squares and serving warm.

Notes

Store leftover cornbread squares in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months. You can make a quick substitute for buttermilk by mixing regular milk with vinegar or lemon juice.